GRAPE PRODUCTS 265 



operator, the duration of the emersion depending on the strength 

 and temperature of the mixture and the condition of the fruit. 

 Desiccation follows the scalding process, which is accomplished 

 on trays in the sun, the same as undipped raisins cured entirely 

 by solar heat. On account of the scald they cure rapidly, and 

 the fruit is also often of lighter color when cured. 



"The following formula has been used for Sultana and Sul- 

 tanina grapes at Fresno : 



''Fifteen pounds of 'Greenbank's 98-per cent lye' are boiled in 100 

 gallons of water. This mixture is for grapes containing 25 per cent of 

 sugar. Should their sugar content be less, enough lye is added to re- 

 move the bloom and open the pores of the skin of the grapes. After 

 dipping, the grapes are spread on trays and sulphured for 1 to 1 J hours. 

 Observation will show whether it may be necessary to vary this formula 

 a trifle to suit conditions of ripeness and influence of temperature. 

 The length of time required for dipping is ascertained by experience, 

 and differs with the strength of the lye, the heat of the solution, and the 

 thickness of the skins of the grapes." 



Packing raisins. 



"The raisins as received at the packing house are weighed 

 and the loose raisins and those that are to be shipped as dried 

 grapes are immediately run through a stemmer and grader 

 which stems, cleans, and assorts the raisins into three or four 

 different grades, after which they are packed and shipped to 

 various parts of the country, some also being exported. Those 

 producing cluster or layer raisins (if they have not already 

 been equalized) are first stored in the equalizing rooms. In 

 these rooms the sweat boxes, filled with layers of new raisins, 

 are stacked and left usually from 10 to 30 days, or long enough 



for the overdried berries to absorb moisture from the under- 



% 



dried ones. This sweating also properly softens and toughens 

 the stems, which prevents their breaking and enables them to 

 hold the berries better. In California, where the climate is so 

 dry, no first class pack could be made without thus first equaliz- 

 ing the raisins. After having been equalized the raisins are 



